I’m a sucker for Christmas traditions. I’m talking crackers and carols (Buble is my crooner of choice, which is modern, I know), and sweating like a pig in the Queensland summer while carving up the damn turkey. Barbecues won’t cut it. Neither will prawns. I have European blood in my veins and my White Christmas won’t go down without a fight.
As a kid, I always looked at adults downing eggnog with a sense of longing. That crappy non-boozy one you can get at the supermarket is an insult. I wanted to be mixing (and shaking) it with the big kids.
Now I’m a grown up (I know, I’m as surprised as anyone), one of the highlights of my December is making a bloody great batch of eggnog and seeing whether I can get squiffy before I get full. It’s a race against time and I find it exhilerating! Then I undo my pants and watch Carols by Candelight on the couch.
This is absolutely the best eggnog I have tasted. And now you can taste it too.
The best Christmas eggnog you will ever taste
- 700ml milk
- 240ml thick pouring cream
- 5 free-range eggs, separated
- 130g caster sugar
- 175ml Nardini Tagliatella Liqueur (see stockist, below)
- Freshly grated nutmeg, to serve
- In a large bowl or using a stand mixer, beat the egg yolks and sugar until pale and thick. Add the milk, cream and liqueur, and whisk to combine.
- Place the egg whites in a clean bowl or bowl of a stand mixer and beat to soft peaks.
- Whisk about a quarter of the egg whites vigorously into the egg yolk mixture. Add the remaining egg whites and whisk until fully incorporated.
- Chill in the fridge.
- Whisk again lightly just before serving then pour into serving glasses.
- Grate some fresh nutmeg over the top of each glass.
Serves 6. Or me.
Being a fan of the freest of free-range eggs, I was chuffed that Rock Chic Eggs shared this recipe with us. They call their eggs “seriously free-range”, and they’re run by former INXS manager Chris Murphy (he would have totally loved my bedroom wall in the mid-to-late 80s). Chris’s hens cluck about on 80 acres of pasture for 12 hours a day, which is pretty rad. Read about their sustainability practices and how much they love their chooks here. You can buy their eggs direct from their website, or from About Life stores in Sydney.
* Nardini Tagliatella Liqueur is great for this recipe because it has the depth of flavour you would expect from an amaretto, but it is more subtle and nuanced and perfect for a smooth, creamy eggnog. But you can use a standard amaretto liqueur or Marsala and still come up with a great eggnog. You can buy Nardini Tagliatella Liqueur from Euro Concepts.